Bourbon Pecan Pie

Chef Felicia Willett, owner of Felicia Suzanne’s restaurant in Memphis, Tennessee, puts her twist on the classic Southern dish, Bourbon Pecan Pie. It tastes as good as it looks, and it looks amazing. She’ll show you how to make it, and her recipe is included at the bottom of the page.

Pie/Cobbler Dough

2 cups all purpose flour

1 teaspoon sugar

½ teaspoon salt

¾ cup butter

3 to 4 tablespoons ice water

In a food processor, fitted with a metal blade, combine the flour, sugar and salt. Mix well. Add the shortening and pulse until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time until a smooth ball is formed and the dough climbs the blade of the processor. Remove and cover with plastic wrap. Refrigerate for 1 hour. Remove and allow the dough to come to room temperature before using.

Pecan Pie Filling

Pastry shell

1 1/2 cups pecan pieces

1 cup chocolate chips

6 eggs, beaten

1 1/2 cup light brown sugar

1 1/2 cup light cane syrup

1/2 cup bourbon

Pinch of salt

Pinch of cinnamon

6 tablespoons butter, melted

1 tablespoon plus 2 tsp all-purpose flour

2 teaspoon Pure Vanilla extract

Preheat the oven to 375ºF. Sprinkle the bottom of the pie shell with the pecan and chocolate pieces. In a mixing bowl, whisk the eggs until smooth. Add the sugars and whisk until smooth. Add the salt, cinnamon, butter and flour. Whisk until smooth. Add the vanilla and bourbon and whisk until smooth. Pour into the prepared pastry shell. Bake for 45 minutes or until firm. Remove and cool before slicing.